Anybody into homemade mayo?

[aliengriller]

My high school girlfriend's mom made the BEST mayo   She used it for Christmas gifts every year for years and years.   Her parents were family friends, too, so when Mary delivered her mayo every year there was ALWAYS a battle to see who could get in it first!   Wow,   Bookmarked.  Gonna try it.   Only problem I foresee is getting fresh enough eggs.   Will have to do some research on it.  Our Albertson's quit selling AA eggs, durn em.   Now just A.   I can tell the difference in flavor.   Gonna have to find someone with hens to buy from.   Thanks for the recipe.

[1Bigg_ER]

You were reading my mind. I was thinking folks might enjoy a good thread on making mayo!

Bigg, I agree. Homemade tastes SOOOO much better than any store bought.  And you are bang on about avoiding EVOO!!!   It just does NOT work well for mayo at all.

Another good tip:  Make sure your eggs are as fresh as possible.  The fresher the egg, the more lecithin the yolk will contain.  Lecithin is what what allows the emulsification to work.


Here's my 'tweaked' variation:

1 egg yolk
1 cup neutral oil (safflower, peanut & soybean oil are all good choices)
1 TBS Vinegar
1 TBS Lemon juice
1/2 tsp. mustard (dry or prepared - either will work)
1/4 tsp. Salt
1 tsp. Sugar  (or use 2 tsp. to make it more like miracle whip)
1/4 - 1/2 tsp. fresh cracked Black pepper (optional but I like it)
1/8 tsp. Paprika (or ground red pepper for a little more zing)

We're not far off. When I want a little sweetness I use white balsamic vinegar.

[1Bigg_ER]

And here's a thought. If you wanted to keep it longer than a week you could pasteurize the egg by sous viding at 135ish for an hour.

[muebe]

And here's a thought. If you wanted to keep it longer than a week you could pasteurize the egg by sous viding at 135ish for an hour.

Now that is a good idea!

[drholly]

Great stuff - thank all of you!